Taro Boiled Loofah
1.
Peel the taro, clean it, cut into small pieces, and fry it in hot oil in a hot pan until fragrant.
2.
Heat a pan with cold oil, add garlic, tempeh, and soaked chili until fragrant.
3.
After the incense pot, pour in the deep-fried fragrant taro cubes and stir-fry evenly, then pour in an appropriate amount of light soy sauce and stir-fry for a good taste.
4.
After the fragrant taro is stir-fried and tasted, add sliced pickled ginger and stir fry evenly. The pickled ginger is reduced. Do not add salt to this dish.
5.
Continue to add the peeled and diced water melon and stir-fry evenly. Do not cut the water melon into small pieces.
6.
After all the ingredients are stir-fried evenly, add a little oyster sauce and add some water to simmer.
7.
For those who like to eat sweet and refreshing water melons, the water melons are simmered until they are just cooked and ready to be out of the pot. Those who like the smooth taste can cook it for a while.
Tips:
The light soy sauce used by Sister Xin is soaked in chili, which has a little spicy flavor. If you don't like spicy food, you can change it to the original flavor. You can also remove the pickled pepper. For those who like to have a smooth and light taste, don’t fry the fragrant taro. Just heat the pan with cold oil and saute the garlic tempeh and add the fragrant taro cubes and stir-fry evenly. The other steps are the same, but the braising must be simmered with a lid and a lid. Open the lid of the pot only when it is ripe. Do not open the lid halfway through.
